Regional India Specialities

Surat ,Gujrat

Joshi Jeshanker Dhanjibahi Farsan Shop : Famous for undhiyo sent all over Gujarat.

Jalaram Rasawala Khaman House : Famous for its Khaman the actual cousin of the Dhokla served with hot spicy curry. Also famous for Locho, soft moltem khaman served with sweet chutney.

Almora, Uttranchal

Joga Sah's Lal Bazaar Shop : for its Singauri. A milk based sweet kalakand, with a hint of coconut and cardamom. Shaped into a cone and wrappped in tender maalu leaf secured with wooden sticks.

Bikaner,Rajasthan

Bikaneri Bhujia : 25,000 Kgs of this monstrous wonder churned out daily by the hole in wall shops daily. Not counting the 15,000 Kgs turned out by the Haldiram's Factory Output.

Secret Ingredient for the Bhujia bseides the Ground moth ki dal and the bone dry air is --- Good Fistful of Clean Fine Desert Sand mixed in the dough for that special flavour.

You can also try the Prasad at Karni mata Temple where ladoos are offered after they have been nibbled at by numerous rats who are worshipped there. There are thousands of them sitting there in circles around bowls of milk and mithai.

Guntur, Andhra Pradesh

Breakfast starts with egg Dosa : brushed lovingly with coating of egg, served piping hot with a sprinkling of chilli powder, downed with chutneys spicier than the last one.

Local specialities include

Fish Pulasu : Fish in Tamarind Sauce.

Prawn Pakodas and Chicken Pulasu and Mtuuton Gongura are other specialites to try out.

Kolhapur,Maharashtra

Mutton Tambadar Rasa better known outside as Kolhapuri Mutton is not to be missed. Though most outlets now serve a watered down version of the same.

Only the wrestling clubs and jaggery makers still make the authentic stuff.

Try Phadtare Misal Centre for some good missal- fresh steamed sprouts cooked with coconut and red chilli powder and garnished with chivda and onions. Served with bread or Pao.

Burdwan, West Bengal

Deshbandhu Mishtan Bhandar : To try Sitabhog and Mihidana.

Sitabhog is made of powdered rice and cottage cheese mixed in ratios of 1:4 and only a specific variety of rice grown locally can give the sitabhog its unique taste.

Mihidana is made in the same way but with Besan and with samller grains.

Malerkotla, near Ludhiana , Punjab

Mohammed Ibrahim Rahi's Bhatti Da Murg is world famous all over Punjab. The chicken is cooked in baker's oven after being marinated in spices, curd and cream

Kamal Cinema Road in the heart of twon comes alive with fires from open air grills, tubs of marinating chicken and kheema lying close at hand.

Try the Karahi Doodh- milk thickened on a slow flame overnight flavoured with dates and saffron.

Thalassery, Kerala

Paris Hotel serves the best Thalassery Biryani